Maryland blue crabs reprise

They arrived in Ithaca today, and I will be dining on them tonight! Heaven; I'm in heaven.

And my heart beats so that I can hardly speak!

And my heart beats so that I can hardly speak!

...and of course I found the happiness I "seeked".

Great supper followed by a nice early morning laugh.

[Jenise]

Suddenly picturing the most absurd riff on a current trend: crab cheeks.

[Robin Garr]

Suddenly picturing the most absurd riff on a current trend: crab cheeks.

I didn't know that crabs even had cheeks, or that crab cheeks were a thing!

Da Google agrees, except for an obscure engineering term relating to some kind of a bracket used to hold bridge girders together ...

We've been enjoying the fresh crab cakes from McKinnon's'. They are made with Maryland Blue Crabs. This I know because the occasional bit of shell is light pick to indicate so. The cooked shells of the crabs off the New England coast are reddish blue.

I didn't know crabs had cheeks. Where are they located, how many are there per crab, and how does one get them out of wherever they are?

...and Carl, blue crab shells turn red when cooked--I suspect we would too!

[Jenise]

I didn't know crabs had cheeks. Where are they located, how many are there per crab, and how does one get them out of wherever they are?

...and Carl, blue crab shells turn red when cooked--I suspect we would too!

No cheeks! At least, not cheeks containing meat! But it does seem like cheek meats are all the rage--beef, veal, pork (guanciale)...even halibut have cheeks!

I remember being told by my 6th grade teacher "You have the crust and cheek of a canal horse."

I remember being told by my 6th grade teacher "You have the crust and cheek of a canal horse."

I don't know what that means.

I remember being told by my 6th grade teacher "You have the crust and cheek of a canal horse."

I don't know what that means.

I don't either, but for whatever reason it makes me smell something foul.